I too, love the simplicity and freshness of tiny new potatoes boiled, with just a bit of butter and salt. If some chopped parsley or tiny bit of fresh dill is available, it's even better. Baking should be reserved for the big ol' spuds. But I love all potatoes in any way shape or form of cooking.
Due to the late cold spring I had trouble finding holding room for all my tomato seedlings, so did not start my true potato seeds this year. I have them in the freezer, so hope they will be usable next year.
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